Jeremiah Peck, General Manager

Fish Story Restaurant Napa

Jeremiah Peck, originally hailing from Sonoma, California, returned to wine country as General Manager at Napa’s Fish Story. A 14-year veteran of the industry, Peck’s first position was in the Room Service department at the historic and iconic Sonoma Mission Inn.

“At first I was working in hospitality to support myself,” says Peck. “After spending some time in the industry, I discovered I had a real passion for what I was doing – and people around me started to notice too. A friend of mine pointed out that I was never so alive as when I was talking about food and wine – and that was a real turning point in my decision to make it a career.”

Following the Sonoma Mission Inn, Peck went on to serve at the acclaimed Auberge du Soleil, where was not only schooled in every element of fine dining and elevated food preparation, he also simultaneously earned his sommelier certification. Peck next set his sights on a more metropolitan setting, leaving Napa for San Francisco. He joined the Lark Creek Restaurant Group in a position at the lauded One Market Restaurant, where he worked until his appointment as General Manager at Fish Story.

Peck brings his zeal for hospitality, food, and wine to Fish Story, and inspires his staff through his genuine passion for all things culinary to uncover their own enthusiasm for what’s on the plate.

“I want our guests to understand and appreciate that our staff really loves what they do, and that should translate into the guests’ positive experience with us at the restaurant.”

When Peck is not at Fish Story, he enjoys gardening at home with his two miniature wire-haired dachshunds and cooking with some of the country’s best produce, grown not far beyond his front door.

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